Don't worry, I also loaded up the soup with a number of different veggies so we could get some good nutrients as well.
Chipotle Cheddar Ale Soup
3 pieces bacon, chopped
2 small potatoes, peeled and diced
2 celery stalks, diced
1 carrot, peeled and diced
1 small onion, diced
1/2 jalapeno, diced
1/2 red pepper, diced
2 garlic cloves, diced
1 tbsp fresh thyme, diced
2 tbsp flour
1 bottle (12 oz) brown ale (such as Newcastle)
1 cup chicken broth
1 cup half and half
8 oz chipotle cheddar cheese
3 oz sharp white cheddar cheese
extra slices of jalapeno, for garnish
diced parsley, for garnish
Finely grate the cheese using a food processor (or a hand grater).
Cook the bacon in a dutch oven over medium heat until crispy. Remove with a slotted spoon to paper towels. Add the potato, celery, carrot, onion, jalapeno, red pepper, garlic and thyme to the bacon grease in the pan. Cook, stirring occasionally for 10 minutes until the vegetables begin to soften. Add the flour and stir until starts to brown, about 2-3 minutes.
Whisk in the beer, followed by the chicken broth. Finally whisk in the half and half. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer for 2-3 minutes until thickened slightly.
Remove the pot from the heat and whisk in the cheese, one handful at a time, until melted.
Serve (in a pretzel bowl, if desired), topped with the bacon, jalapeno slices and parsley.